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Super chocolatey chocolate chip brownies swirled with Biscoff cookie butter spread making the BEST Biscoff brownies EVER!

Biscoff bakes 

Cookie butter (Aka Biscoff) is a delightful treat, that is so seriously addictive if you like it I wonder whats actually in it some times – how can something be THAT good?! However, if you’re not a fan, thats not a problem, there are plenty of other flavours and spreads out there that you can use instead.

My blog has been taken over by biscoff with bakes such as my biscoff cheesecake, my biscoff cupcakes, even my biscoff stuffed cookies and I genuinely am just so utterly in love with it. It’s a delicious caramelised biscuit flavour that just marries so well into other bakes. 


The other day I saw a glorious post about cookie butter brownies – and my god did this make me crave some. I seriously had to have a go at it with one of my own brownie recipes and it did not disappoint. 

Brownies, as you may have already read on my blog, are one of my favourite things to eat & bake. They are chocolatey, gooey, fudgey, and perfect (especially when you warm them up in the microwave and add a dollop of ice-cream!).

I have had quite a few recipes that have been a brownie related success now such as my Terry’s chocolate orange brownies, and my millionaires brownies, and these beauties will be no different. Honestly? They’ve been mentioned to be the best bake I have ever made by my taste testers.

The brownie recipe I use in this recipe is the same recipe that I use in my triple chocolate brownies as they worked so well being swirled with another flavour that it seemed appropriate to use it again. Just add in a rather insane amount of Biscoff spread and Biscoff biscuits and you have a winner.

Brownie Batter

The brownie batter itself is so easy, and just like all of my other brownies on this blog. 

  • Chocolate – for the base of a brownie mix, I always use dark chocolate. I like 70%+ in cocoa content because it’s more consistent in the baking and creates a better base for the mixture. 
  • Butter – you can use either baking spread or actual butter for a brownie mixture
  • Eggs – I use 4 medium eggs in total. Three large should also be fine. 
  • Sugar – caster sugar, light brown soft sugar, golden caster sugar etc… they all work well. 
  • Flour – plain flour is the best for this, you want to avoid using any raising agent otherwise you’ll get an odd cake texture. 
  • Cocoa powder – I use a strong cocoa powder for the best flavour
  • Chocolate chips – I went for milk chocolate, but you can use any 

Biscoff spread & biscuits 

You can use either the smooth biscoff spread, or the crunchy version, but they both work in the same way; this is a general rule of personal preference and also what the shop may have in stock. I also add in some biscoff biscuits as I want to really maximise the flavour as much as possible here. 

I tend to melt the biscoff spread down slightly in the microwave just to make it easier to swirl into the brownies, and when I do swirl it in it’s only ever so slightly to make sure that you get some thick pockets of the spread throughout. The biscuits are optional as they do inevitably become softer after baking, but I’m here for the flavour. 


With some chocolate chips of your choice (I tend to use milk chocolate) you make sure you still get some melted chocolatey bits in each Brownie – but the Biscoff definitely takes centre stage here. Look at the little pockets of Biscoff in each brownie… HEAVEN IN A BITE!

Seriously though… Biscoff + brownies = YESYESYES. 

Tips & Tricks

  • These will last for 4-5+ days at room temperature or in the fridge
  • You can freeze these brownies for 3+ months 
  • Smooth or crunchy biscoff spread works well
  • You can swap the spread for other spreads such as Nutella, or even peanut butter 
  • I use this 9″ square tin in my brownie recipes 


Biscoff Brownies!

Super chocolatey chocolate chip brownies swirled with Biscoff cookie butter spread making the BEST Biscoff brownies EVER!
Print Pin Rate
Category: Traybakes
Type: Brownies
Keyword: Biscoff, Chocolate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 16 Brownies
Author: Jane's Patisserie


  • 200 g dark chocolate
  • 200 g unsalted butter
  • 4 medium eggs (or 3 large)
  • 275 g sugar (caster or light brown)
  • 90 g plain flour
  • 35 g cocoa powder
  • 200 g chocolate chips
  • 150 g biscoff biscuits (chopped)
  • 200 g biscoff spread


  • Preheat your oven to 180ºc/160ºc fan, and line a 9x9" square tin with parchment paper. 
  • Melt the dark chocolate with the butter and leave to cools lightly whilst you make the rest of the brownies
  • Whisk together the eggs and sugar until really thick and mousse like - it will double in volume, be a lot paler, and leave a trail for a couple of seconds before disappearing when done
  • Fold the chocolate/butter mix into the eggs/sugar mix carefully - don't deflate the eggs by being careless!
  • Add in the plain flour and cocoa powder, and fold that in as well. 
  • Add in the chocolate chips and Biscoff biscuits, fold through, and pour into the tin.
  • Using two teaspoons, spoon dollops of Biscoff spread onto the top of the brownies - I do about 15 or so dollops!
  • Bake the brownies in the oven for 25-30+ minutes, until there is a small wobble in the middle of the tray.
  • Leave the brownies to cool fully in the tin and then set them in the fridge for a couple of hours to firm up


  • These will last for 4-5+ days at room temperature or in the fridge
  • You can freeze these brownies for 3+ months 
  • Smooth or crunchy biscoff spread works well
  • You can swap the spread for other spreads such as Nutella, or even peanut butter 
  • I use this 9" square tin in my brownie recipes 


You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Mary on May 23, 2024 at 3:31 am

    Hi, if I would like to make these into cupcakes what temperature do I need to set-up? Will it be the same 180C?

  2. Katie on May 16, 2024 at 9:52 pm

    5 stars
    Love this but is there any advice to make them vegan and GF? Thanks!

  3. Lisa VC on March 8, 2024 at 10:27 am

    What size of biscoff jar did you use There are more than 1 size now

  4. Jon on August 12, 2023 at 1:10 pm

    Hi Jane,

    The eggs and sugar isn’t thickening (manually whisking) and I’ve been whisking for several minutes so how can I fix this?

    • Jane's Patisserie on August 22, 2023 at 1:45 pm

      You just need to keep whisking, it will take longer if doing it by hand rather than using an electrical! x

    • Rebecca on April 14, 2024 at 2:51 pm

      Hi there I really lived these brownies but I was wondering if I were to do this in 32x20x3 pen would I need to change the recipe at all I was thinking of just doubleing the recipe?

  5. Sam on June 22, 2023 at 1:42 pm

    5 stars
    Hi a question maybe a silly one but needed if I wanted to make a double batch of brownies… Would I need to double all the ingredients
    Many thanks in advance

    • Jane's Patisserie on June 27, 2023 at 11:47 am

      If you are baking into two 9″ square trays, you can just double the mix and split equally between the two tins x

  6. Jodie on June 21, 2023 at 3:17 pm

    5 stars
    Made these today and wow they are yummy. Mine sunk in the middle when they cooled though so the outer pieces were a lot thicker. Should I have cooked it less or more or can you suggest what I did wrong?

    • Jane's Patisserie on June 27, 2023 at 11:48 am

      Hiya! This usually means they are slightly underbaked, or the eggs were whisked too much in the beginning x

  7. Dipna on June 5, 2023 at 2:28 pm

    5 stars
    I’m always on the hunt for good brownie recipes and this did not disappoint one bit.
    I cut the recipe in half and worked out perfectly and the biscoff spread addition just adds to the yummyness of it all. Thanks Jane!! Loving all your recipes so far

    • Kreesh on June 10, 2023 at 9:12 pm

      Hi, I’m looking to cut the recipe in half as well. What size of tin did you use?


  8. Katy on May 25, 2023 at 7:22 pm

    I made these today for the first time. They taste so nice but can only taste to biscoff on the top, can’t taste it in the mixture, just rich chocolate. I followed the recipe exact except for lining the tin but I must have done something wrong?
    The outside edges and corners are nearly burnt so I wonder if that’s because I greased the tin instead of lining it with baking paper? Any tips would be gratefully received as I am a beginner but really want to get better

    • Jane's Patisserie on May 26, 2023 at 10:29 am

      Hiya, yes we always recommend to line the tin as described in the method, butter may well burn it. Also, you may have swirled the biscoff in too much as you can see large pockets in our photos! x

    • Jules V on June 2, 2023 at 4:19 pm

      Maybe try adding some cinnamon next time

  9. Lou on February 20, 2023 at 9:09 pm

    Hi Jane,

    Could I use Coconut flour in this recipe?

    Thank you!

  10. Hannah on November 1, 2022 at 7:08 pm

    These look so good! I want to make these tonight but give them to my friend tomorrow. Would you recommend baking them tonight or pre-mixing it tonight then baking it tomorrow?

    • Jane's Patisserie on November 3, 2022 at 8:26 pm

      Hiya! I would always bake as soon as you mix for the best results! Hope this helps! x

  11. Aysha on August 12, 2022 at 11:38 am

    Hi Jane,

    Could I substitute pistachio spread in place of lotus?

    • Jane's Patisserie on August 12, 2022 at 12:08 pm

      Hiya! I personally have not tried this, however it’s worth a go! Enjoy! x

  12. Joanna on May 29, 2022 at 6:39 am

    Hi Jane! Would love to try this recipe! 🙂 Could you please tell me do you bake your brownies with fan or just standard? Thank you! xx

    • Jane's Patisserie on June 6, 2022 at 4:29 pm

      Hiya! I always use a fan oven! Hope this helps x

  13. D on April 13, 2022 at 11:24 am

    Hi Jane,

    Can these be frozen? I tend to put the Biscoff on as a topping and top with a biscuit…would this make a difference if freezing?

    • Jane's Patisserie on April 14, 2022 at 11:09 am

      These can be frozen for up to 3 months! Hope this helps! x

  14. Danielle on April 6, 2022 at 2:03 pm

    Hi Jane,

    Could I use the crunchy biscoff spread? Or does it have to be smooth spread?


    • Jane's Patisserie on April 6, 2022 at 2:39 pm

      Yes absolutely you can! Enjoy! x

  15. Rachel Lewis on January 14, 2022 at 8:36 am

    Omg! I made these last night and they are amazing! I love your recipes so much! And your book ☺️ Thank you. Can these brownies been warmed back up? And how long for ?
    Thank you x

    • Karen Keyworth on March 24, 2024 at 1:35 pm

      Will they firm up on cooling, been in the oven getting on for an hour and still runny in middle when tested

    • Jane's Patisserie on March 26, 2024 at 5:06 pm

      Yes, and you can add them into the fridge to firm up too. An hour is far too long!

  16. Kim Cotterill on November 15, 2021 at 4:20 pm

    Could I swop biscoff spread for crunchy peanut butter?

  17. Laura on November 7, 2021 at 11:58 am

    Hi Jane. I was wondering if using stork instead of butter would work with these brownies. I don’t want to ruin the deliciousness of them! Your recipes are fantastic by the way!

  18. Molly on September 20, 2021 at 9:37 pm

    5 stars
    The best brownies I have ever made – moist, fudgey and rich.
    Never been let down by one of your recipes – thank you Jane!
    My friends and colleagues absolutely loved them – everyone at work will need to loosen their belts soon if I keep bringing in your bakes 😂🙊

  19. Aysha on June 13, 2021 at 12:00 pm

    Hey Jane, I’ve made so many of your recipes and they’re always amazing! Thank you!

    I wanted to know if I doubled the recipe what size tin would I use ? And how much longer should I bake?

    There’s never enough for my family when I make one batch 😩

  20. Brook Lewin Huxley on June 4, 2021 at 1:57 pm

    5 stars
    Hey Jane, I’ve made these so many times now and are an ultimate favourite of our family. BUT bake fail – I’ve just made a batch and realised I’ve left out the cocoa powder how will this effect them? The Whole family loves your recipes.

  21. Aysha on May 20, 2021 at 3:01 pm

    hi Jayne,

    I love all your recipes, but would it make a huge difference if I used salted butter instead of unsalted? I have loads of anchor salted butter but just wondering if it made a difference to the bake?

    • Jane's Patisserie on May 21, 2021 at 9:38 am

      The only difference it will have is taste! x

  22. fakher on April 18, 2021 at 12:21 am

    5 stars
    I want to ask that if I replace biscoff spread with Nutella then,….how I would replace the biscoff cookies? with choco chips or what?

    • Jane's Patisserie on April 18, 2021 at 4:53 pm

      You can use some more chocolate chips, or just leave it out!

  23. Clare on April 1, 2021 at 8:44 pm

    5 stars
    Can you provide the calorie content please?

  24. Radhika on March 30, 2021 at 9:08 pm

    Hiya sorry one more question. If I wanted to make bake this in 6inch square tin can I just divide recipe by 0.44? As this will account for the volume. Thanks

  25. Radhika on March 30, 2021 at 9:05 pm

    Hi Jane! Just wanted to know if I wanted to make this one and your creme egg one in the same tin. How could I alter the flour and cocoa powder amounts. This one is 90 and 35. Whereas the Cadbury creme egg is 100 and 50. Xx

  26. Chloe on March 29, 2021 at 10:17 pm

    5 stars
    Loved these! They were so tasty I can’t wait to make them again!

    • Jane's Patisserie on April 1, 2021 at 10:51 am

      Thank you so much, I am so glad you loved them!x

  27. Lucy on March 23, 2021 at 1:29 pm

    Hi Jane love ur recipes. Can I use stork in stead of a block of butter? Xx

  28. Rupinder on March 7, 2021 at 10:49 pm

    Hi Jane

    I made these last weekend – came out amazing. In your notes you said that this brownie base could work with Nutella/Peanut butter, if I was to replace Biscoff with either of them, how much would you recommend i use?
    Many thanks

    • Jane's Patisserie on March 8, 2021 at 7:47 pm

      I would just replace with the same weight, or less – but not more! x

  29. Christine on February 18, 2021 at 7:40 pm

    5 stars
    I absolutely love this recipe. That much in want to make a bigger square. What quantity of recipe would you recommend for 12×12 inch tin and what cooking time

    Thanks x

    • Jane's Patisserie on February 18, 2021 at 8:37 pm

      Honestly I have no idea – I would personally stick to the tin and recipe, but make two!

  30. Grace on February 5, 2021 at 11:24 pm

    Is there any chance I could use self raising flour instead of plain flour? Thank you x

    • Jane's Patisserie on February 6, 2021 at 3:52 pm

      You can, but generally I find raising agents should be avoided in this sort of brownie! x

  31. zoe on January 21, 2021 at 7:05 am

    4 stars
    Very nice simple brownie recipe and easily made vegan 🙂 I subbed the butter for vegan butter and used vegan chocolate!! I would recommend to use a skewer or knife and swirl the biscoff for a cooler look

    • Phoebe on February 18, 2021 at 10:20 am

      Hey Zoe – what did you use for the eggs substitute? Xx

    • Becky Townsend on August 17, 2021 at 5:47 am

      What did you use instead of eggs to make the recipe vegan?

    • Carla on August 22, 2021 at 3:47 pm

      sh e maybe used a flax egg perhaps=- basically flax seed and warm water- leave for a few minutes and it starts to take on an eggy type texture! x

  32. Alex on January 20, 2021 at 8:16 am

    5 stars
    Delicious as always!

  33. Rebecca Raper on December 10, 2020 at 6:13 pm

    5 stars
    Love these taste so good. If I was to do a ten inch tray how much more would I need.

    Thank you.

    • Jane's Patisserie on December 11, 2020 at 10:59 am

      I would add another quarter of the recipe – they will also take longer to bake! X

  34. Amy on December 8, 2020 at 4:56 am

    5 stars
    The best thing I’ve ever eaten! These brownies are absolutely amazing. So rich and full of flavour.

  35. Chloe on November 30, 2020 at 4:48 pm

    4 stars
    Deliciously indulgent. They took about 40mins to bake probably as there was quite a lot of mixture, ended up being quite “deep” brownies which maybe why it took 40mins. I didn’t use the full quanitity of choc chips or biscoff and they were still VERY indulgent. If I made them again I would probably just do the biscoff topping for decoration. Don’t think it needs the biscuits and 150g choc chips but still very tasty!

  36. Lynn on November 22, 2020 at 5:41 pm

    Hi Jane
    Just made these, but the biscoff spread in top is still quite wet will it set after a few hours. Cant wait to try they smell awesome. Thank you lynn

  37. Kidwai on November 19, 2020 at 11:41 pm

    hey a very hot recipe!!

    Can i like make the batter ready a day or 2 before baking and pop it in the fridge, covered and then bake it in a day or 2

  38. Pat Hooper Bruins on November 3, 2020 at 2:03 pm

    5 stars
    Thank you Jane. Another recipe success, I love the Terry’s orange brownies as well. I added chopped Cadbury Caramilk instead of choc chips. I couldn’t help myself, and It was oh sooo good.

    • Katie on March 27, 2021 at 2:17 pm

      How much biscoff do you use in the recipe? i have a larger tub so i think the measurements are different.

    • Jane's Patisserie on March 27, 2021 at 2:54 pm

      200-300g! x

  39. U on October 30, 2020 at 9:02 am

    I want to bake these tonight, can i melt the lotus spread and pour it over the brownies instead of having dollops, as i want to give it a marble effect with the toothpick?

    • Jane's Patisserie on October 30, 2020 at 9:26 am

      You can do, just don’t swirl it too much otherwise it can disappear slightly!

  40. Olivia on October 29, 2020 at 11:08 am

    Can these be frozen after baking? if so, what is your guidance for this?

    • Jane's Patisserie on October 29, 2020 at 11:38 am

      Yes they can – and generally the recommended is up to three months!

    • U on October 30, 2020 at 6:11 pm

      did you use milk choc chips or dark chips?

  41. Katie on October 25, 2020 at 6:18 pm

    I’m making these tomorrow for my cousins birthday and I can not wait! All of your recipes are so easy to follow and delicious.

    In general, how do you know when brownies are cooked enough so that they’re gooey but not raw?

    I find cookies super easy because they solidify quickly after cooking but I’m never as confident with brownies and have taken them out too early before and ended up with a liquid centre 🙁

    Is there a trick for know when it’s just right? Xx

    • Jane's Patisserie on October 25, 2020 at 8:40 pm

      I generally say that if you aren’t sure, you can shove the brownies in the fridge for a few hours once they have cooled and they firm up! If they don’t and stay too gooey, they are under done. There should be a slight wobble to the tin when they come out of the oven x

  42. Lindsay Wagstaff on October 22, 2020 at 4:40 pm

    Thanks for your reply yesterday, I only have 8 inch tins. How much long would these need to be cooked for.

    • Jane's Patisserie on October 22, 2020 at 7:33 pm

      I’m unsure I’m afraid as I only bake them into 9″ tins!

  43. Lindsay Wagstaff on October 21, 2020 at 9:32 pm

    I’m planning to make these at the weekend and replace the biscoff with peanut butter as mentioned. If I change this am I best to just leave the biscuits out or should I replace them with something else?
    Thank you

    • Jane's Patisserie on October 21, 2020 at 9:38 pm

      Yes you can, and just leave the biscuits out!

  44. Sam on October 16, 2020 at 4:47 pm

    Hi, I’m planning on making these tomorrow but going to replace the biscoff with salted caramel spread. I wanted to top the brownie with some Flipz salted caramel pretzels.. would I put them on the top before I put them in the oven? Thanks!

    • Jane's Patisserie on October 17, 2020 at 7:17 pm

      I would put the flipz on just after you taking the out personally!

    • Natalie on August 5, 2021 at 2:27 pm

      5 stars
      I’ve made these brownies a few times and they never fail me! They’ve really become a household favourite. What a great recipe. So yummy and decadent!

  45. Clare on October 14, 2020 at 4:52 pm

    5 stars
    Hi Jane,

    How long should I be whisking for? I’m using an electric hand whisk. It’s not very moussey. I used 4 medium eggs, it seems very liquidy…


    • Jane's Patisserie on October 14, 2020 at 8:29 pm

      It really depends – electric whisks vary so much, but it needs to double in volume and leave a trail for a couple of seconds x

  46. Mandy on October 13, 2020 at 10:26 am

    5 stars
    Love all of your recipes, but this one is definitely my favorite!!

  47. Screenname 1994 on October 8, 2020 at 1:56 pm

    Hi Jane,

    What are your thoughts on if i make your triple chocolate brownie recipe, cool and set etc. and then just spreading biscoff spread on top instead of baking it in, so it is like a frosting? I want to try this but i don’t know if it would be an odd thing to do?

    Thank you : )

    • Jane's Patisserie on October 9, 2020 at 10:18 am

      You can do! As long as you don’t melt the biscoff down, it should be fine as it’s thick!

  48. Karuna on October 7, 2020 at 5:25 pm

    Hey I absolutely love the recipe. But I want to gift it to a friend who does not eat eggs. So can eggs be replaced with anything in this recipe?

    • Jane's Patisserie on October 8, 2020 at 9:40 am

      I would follow my vegan brownie recipe and add biscoff to that!

  49. Amanda on August 25, 2020 at 7:04 pm

    5 stars
    Amazing brownies! So delicious and easy to make!

  50. Shaakilla Mahabir on August 24, 2020 at 4:45 pm

    Hi Jane can I use self raising flour instead ??

    • Jane's Patisserie on August 24, 2020 at 9:21 pm

      Yes, it can just eeeever so slightly change the texture x

  51. Joanna kashoumeri on August 20, 2020 at 11:15 pm

    Hi Jane!

    Loving everything you do!! Just wondering, with this recipe, do you just dollop the biscoff spread on the top and pop in the oven? Or do you swirl the spread into the brownie mixture?



    • Jane's Patisserie on August 21, 2020 at 10:01 am

      You can dollop or swirl, or a bit of both – I usually do a bit of both personally! Xx

  52. Rosie on August 14, 2020 at 9:50 pm

    5 stars
    Hi! Should you bake with chopped biscuits on top after doing the dollops of biscoff? I’ve made these twice now, I noticed it doesn’t say to do this but the video shows to put biscuits on top before putting in the oven

    Your recipes are amazing we’ve baked toblerone, Terrys choc orange, mars bar, biscoff and malteser brownies this year! And the rolo tart xx

    • Jane's Patisserie on August 17, 2020 at 8:18 pm

      Yes so the biscuits is completely optional, I just did it that time in the video because I fancied it!! xx

  53. Claire on August 10, 2020 at 6:33 pm

    Hello Jane love your brownie recipes. I was wondering if they can be frozen. If so how would you advice. Thank you 😊

  54. Christine on July 24, 2020 at 4:42 am

    Hi Jane
    I’m having trouble finding biscoff biscuits but really want to make these brownies. Could I leave the biscuits out and if I did would the rest of the recipe remain unchanged?

    • Jane's Patisserie on July 24, 2020 at 10:07 am

      Yes that would be fine! X

    • Joanne McClelland on July 25, 2020 at 12:34 pm

      If u love near a Poundland shop, they sell them 😊

  55. Shonyl Paul on July 17, 2020 at 4:22 am

    4 stars
    Hi I tried out your recipe! Everything was great the colour, texture, gooeyness all except the fact that it’s way too sweet ESP after you add the lotus Biscoff spread, and chocolate chips into the mixture. So I think maybe you should mention that on the recipe for those who don’t like ultra sweet desserts to reduce the sugar quantity by at least 20%.

    • Jane's Patisserie on July 17, 2020 at 8:32 am

      Unfortunately, I won’t write on recipes somethings like that as everyone’s tastes are different – I don’t find this one that sweet at all. Sorry! Also, if you reduce the sugar, you can change how the bake works because of the chemistry but that’s your own decision x

  56. I MADE BISCOFF BROWNIES – Vegan Roar on July 10, 2020 at 11:18 am

    […] Biscoff Brownies! […]

  57. S.m on July 4, 2020 at 12:14 am

    5 stars
    Hey, amazing recipe, can this be made in a Biscoff cookie bar version?

  58. Angela Spicer on July 3, 2020 at 9:00 am

    I only have an 8×8 tin. How long should I bake it for if I use the same quantity of mixture?

    • Jane's Patisserie on July 3, 2020 at 4:11 pm

      The baking time will increase, not 100% sure how long – but the volume is deeper so probably at least 5-10 minutes!

  59. Clarissa on June 24, 2020 at 11:43 am

    5 stars
    This was super delicious! Reduced the sugar to 240 grams, but it was still a tad too sweet for me.

    • J on June 30, 2020 at 4:16 pm

      Is it okay to leave out the milk chocolate chips?

    • Jane's Patisserie on June 30, 2020 at 7:09 pm

      Oh yes definitely – it just makes it more chocolatey is all!

  60. Valerie on June 22, 2020 at 8:37 am

    Hi. For 6 x 6 inch pan, how do I reduce the ingredients in the recipe ?

    • Jane's Patisserie on June 22, 2020 at 9:22 pm

      6″ square is about 0.4x the recipe, so a bit under half the recipe! x

  61. Rachel on June 21, 2020 at 3:19 pm

    5 stars
    Best brownies I’ve ever had 10/10 🤩🤤

  62. Phui Yee on June 21, 2020 at 2:32 pm

    5 stars
    This recipe is amazing!! Made for Father’s Day and my parents love it! Thank you 😊

  63. Laura Emmett on June 17, 2020 at 9:59 pm

    5 stars
    This recipe is so good, these went down so well!

    Could I use carnations caramel to replace the spread? I bought 2 tins in excitement when I saw them available, now I have no idea what to do! And I love brownies! Thanks 🙂

    • Jane's Patisserie on June 18, 2020 at 7:30 pm

      Hiya! Ahh yay! And you definitely could do but you won’t need an entire tin of the caramel! x

  64. Samantha Hill on June 6, 2020 at 12:18 am

    5 stars
    Gooey delicious and so chocolatey. I tried the biscoff blondies previously But these brownies blew them out of the water! I am a brownie lover anyway but this recipe was amazing and the guidance is great, particularly on oven timings- I had to keep checking after 25mins as they took longer than I expected but fairly sure I took them out at the right time. Great recipe thank you 🙂

  65. Kelly on June 1, 2020 at 10:26 pm

    Hello just wondering why you cant use milk chocolate. None of us like dark chocolate at all. even the slight taste of it. does it not work with milk chocolate? or even half and half to try it? thanks

    • Jane's Patisserie on June 2, 2020 at 11:40 am

      Hiya – so you really really really don’t want to use milk. The brownies don’t taste of dark chocolate, it honestly just makes the right texture and flavour for a brownie. Milk chocolate has far too low a cocoa content, they don’t bake as well, and they don’t taste as good!

  66. Sammy on May 31, 2020 at 6:20 pm

    My mixture is taking ages to bake, is there anyway to save it? Thanks!

    • Jane's Patisserie on June 1, 2020 at 3:19 pm

      This can happen due to swapping ingredients, or having a dodgy oven temp, or not mixing correctly – the best thing to do is to take it out, let it cool, and then ‘set’ them in the fridge for a couple of hours!

  67. Latasha Torrance on May 26, 2020 at 12:07 pm

    If you cant find Caster Sugar
    Would you suggest using granulated sugar or light brown sugar? X

    • Jane's Patisserie on May 26, 2020 at 4:11 pm

      Light brown sugar would be my choice! x

  68. Jackie on May 25, 2020 at 3:30 pm

    5 stars
    Just made these and they smell delicious 😋 I must admit I’m not sure if they have cooked properly but they do have a nice crust on the top but gooey in the middle.

    • Jane's Patisserie on May 25, 2020 at 4:59 pm

      Ahh yay! If you’re unsure – simply ‘set’ them in the fridge for a couple of hours before cutting and they’ll be perfect!

    • Nirdayanti on December 3, 2020 at 3:00 am

      5 stars
      May I asked, can I use 8×8 inch pan for this recipe?

    • Jane's Patisserie on December 4, 2020 at 8:42 am

      Theres a big risk in using a smaller tin that the middle of the brownie won’t bake well, but it might be okay!

  69. May on May 25, 2020 at 10:55 am

    Hi Jane
    I had 2 question –
    1 – i want to use 9”x 13” I want rectangle shape brownies which aren’t so high – would I need to x1.5 This recipe or x2 it?

    2- did you use stork Or butter in this recipe?

    • Jane's Patisserie on May 25, 2020 at 7:06 pm

      I would use 1.5x the recipe – and you can use either! I make my brownies using either all the time!

    • Phui Yee on June 20, 2020 at 2:55 pm

      Hi Jane, if I’m using a 9”x11” do I also x1.5 this recipe? Making this for Father’s Day tmr. Can’t wait to see the end result! 🙂

    • Jane's Patisserie on June 20, 2020 at 4:25 pm

      9×11″ is about 1.2x the recipe, so maybe adding on another quarter of mix will be easier! Baking time will also increase x

    • Phui Yee on June 20, 2020 at 5:10 pm

      Thank you for your prompt response! Noted on that. May I know how long should I bake these if I were to x 1.2 the recipe?

    • Jane's Patisserie on June 21, 2020 at 3:30 pm

      I’m unsure as I never bake these in that size tin!

    • Phui Yee on June 20, 2020 at 5:18 pm

      Ah sorry you mentioned adding a quarter would be easier. I’ll add in a quarter to the recipe then. May I know what would be the baking time for x1.25 to the recipe? 😊 thank you!

  70. Jamie on May 21, 2020 at 1:37 pm

    5 stars
    Perfect recipe!!!

    Are we able to freeze the brownies, Jane?

  71. Page on May 18, 2020 at 12:40 am

    Hi, if I was to make half the amount off the recipe what size tin would you suggest?

  72. Becky on May 14, 2020 at 9:34 pm

    4 stars
    Delicious! I had left in for 35 mins but could have done for slightly longer… but gooey brownies are still yummy! Definitely recommend trying these

  73. Melissa on May 10, 2020 at 3:33 pm

    5 stars
    Made these today to kick off my boyfriend’s birthday week and they are absolutely delicious and so easy to make. I didn’t have chocolate chips so added some mini eggs instead! So yummy ☺️

  74. Gemma on May 7, 2020 at 2:48 pm

    Hey Jane!

    Would it be ok to half this mixture?

    Cant decide if i want to make the blondies or brownies so i might just make both! lol.

    • Jane's Patisserie on May 7, 2020 at 3:16 pm

      If you are planning on baking the two into the same tin, then yes! If you want to literally do half, you will need to shrink the tin size to about a 7″ square!

  75. Rebecca Paterson on May 5, 2020 at 11:35 pm

    5 stars
    hi! if i use peanut butter instead of biscoff is there anything you would recommend instead of the biscoff biscuits

  76. Sophie Louise on May 5, 2020 at 10:50 am

    Hi Jane would this work using a round tin? & if so what size? I only have a 8″ square 😔x

    • Jane's Patisserie on May 5, 2020 at 12:40 pm

      Typically a square tin, is equal to a round tin but 1″ bigger. So a 9″ square = 10″ round. You can try an 8″ square, but they will take longer to bake because of the depth! X

  77. Steph on May 4, 2020 at 3:47 pm

    5 stars
    Made these during lockdown 2020- absolutely amazing! I didn’t have enough biscoff biscuits but used what I had and it was still delicious! I also cut them into 12 just based on size preference.

    I love your recipes Jane, especially your brownies as they are so easy and taste absolutely divine!!! If I have an event to go to where I say I will bake or it’s someone birthday, your brownies are my go to as I know they will be insanely good and you have so many different flavours there is always something to suit the recipient!

    • Ellie on May 4, 2020 at 10:08 pm

      Did you mix the spread into the mix?

    • Jane's Patisserie on May 4, 2020 at 11:02 pm

      You can lightly swirl it in, or dollop!

  78. Sara on May 4, 2020 at 12:05 pm

    5 stars
    Simply delicious! If you bake any brownies make sure it’s these ones! 😋

  79. Chloe Johnson on May 4, 2020 at 11:42 am

    5 stars
    These are the best brownies I have ever had, no question about it! Thank you for this amazing recipe!

  80. Kate McCluney on May 3, 2020 at 8:08 pm

    5 stars
    The most AMAZING brownies ever! This far my favourite recipe and my go-to if I want to bake brownies!

  81. Charlotte Burt on May 3, 2020 at 8:04 pm

    5 stars
    Made these for a birthday and they were AMAZING!🖤

  82. Jade on May 2, 2020 at 8:19 am

    Hi Jane! Loving all your recipes! Every single one I’ve done has come out perfect so can’t wait to try these. Sorry if this is a dumb question but would you suggest using dark or milk chocolate chips? I made the Mars Bar brownie the other week and that was milk choc chips so just wanted to confirm. Thank you so much for all your amazing recipes – they are making lockdown so much brighter! Xx

    • Jane's Patisserie on May 2, 2020 at 9:54 am

      For the chocolate chips that you fold through the brownie batter, you can use whatever flavour you fancy! You just need to use the dark chocolate still for the batter!

  83. Hajera on April 24, 2020 at 10:24 pm

    Hi Jane, these brownies are so lovely! I made them once and they came out better than the second time I use a electric whisk to add in the flour as I was in a hurry! Just wanted to ask if it still wobbles should I leave it in there? I had to bake it’s for 45 minutes but it’s reli cake like and I preferred the goey texture from the first time I tried it!

    • Jane's Patisserie on April 25, 2020 at 9:23 am

      As mentioned several times on the post, you really should fold the flour in. It doesn’t make it any quicker using a mixer as the folding takes so little time. For a brownie to be cakey, you have over baked and probably also over mixed.

    • Ali on May 4, 2020 at 2:35 am

      5 stars
      Hi, I want to make this recipe this week but just wanted to know, do you need to sieve the flour and cocoa powder? Thank you

    • Jane's Patisserie on May 4, 2020 at 8:15 am

      I don’t bother personally with brownies!

    • Please help!!! on December 12, 2020 at 12:20 pm

      Hi, I’ve been following your brownie recipes for as long as I can remember and have all turned out absolutely amazing! This week I took the leap and decided to open my cake business. I’ve had a few orders for some brownies and there going so wrong! There turning cakey and dark! They don’t have the nice crust on them and the smell and taste of dark chocolate is very strong!! Where am I going wrong?? Please help!!

    • Jane's Patisserie on December 12, 2020 at 12:22 pm

      Have you changed aaaanything about how you are baking them such as ingredients/tins/etc? If they worked before it indicates that something has changed!

  84. Kelly B on April 23, 2020 at 6:26 pm

    5 stars
    Hi ya
    Great recipe!!

    Could I do different flavour dollops in one bake? For instance some peanut butter, some biscoff?
    Thanks xx

  85. […] You can find the recipe for Biscoff Brownies here. […]

  86. Best batch bakes – Find me where the food is on February 28, 2020 at 9:20 pm

    […] Biscoff Brownies! […]

    • Rose on March 2, 2020 at 3:34 am

      Hi Just wondering what could reduce the sugar quantity to not to ruin the recipe and what type of chocolate chips to use.

    • Jane's Patisserie on March 2, 2020 at 10:23 am

      I would advise to not reduce the sugar, it won’t bake the same at all. And I use callebaut!

  87. Natalie on January 30, 2020 at 1:04 pm

    5 stars
    Made these for my work colleagues and I have never gotten so many compliments on my baking before!! They went down a treat, so many people have asked me for the recipe! Amazing

  88. Shannon on November 15, 2019 at 7:47 pm

    5 stars
    Thank you for the recipe we are trying it out as we speak! Into the oven.
    Do you use a electric whisk?

    Thank you! Shan & Chris xx

    • Jane's Patisserie on November 16, 2019 at 8:30 am

      Yes, only for the eggs and sugar – you should then fold the rest as the recipe says!

  89. Kristy on November 7, 2019 at 11:52 am

    5 stars
    First time making these, have made so many of your recipes and I love them all.
    This. This had me drooling before I’d even put it in the oven!! Took about 45mins in my oven, well worth it though. Scrumdipplyumptious!! 😍

  90. Chelsie Brown on November 5, 2019 at 11:51 am

    Could you add biscoff in the same way to your vegan brownie recipe?

  91. Sarah Taylor on July 19, 2019 at 8:50 am

    5 stars
    I have made these many times now and I have not found anyone who doesn’t love them. I have used them as bribery to get busy colleagues to do things for me and it worked a treat! People actually come running in the office when they hear I’ve mad some. It’s hard to describe just how sublime they are!!
    Personally I have to cook them for about 40 minutes to get the middle past raw but that could be my oven.

  92. Biscoff Brownies – The Cinnamum on June 8, 2019 at 1:14 pm

    […] I’ve only gone and done it, I’ve baked this little bad boys and still drooling with the afterthought. Technically, I’m not the first person to have taken on the Italian biscuit Brand and turned it into a fudge chocolate brownie, thanks to the likes of Forever Baking, Candice Brown and Jane’s Patisserie. […]

  93. Sara Nurmahomed on May 30, 2019 at 10:15 am

    Hi jane! Love this recipe! It i double the quantities is that
    Ok? And then bake it in a larger tin.. maybe rectangle?
    Thank you

    • Jane's Patisserie on May 30, 2019 at 1:40 pm

      You should use a traybake tin such as a 9×13″ for example! x

    • Kate on May 3, 2020 at 3:34 pm

      How long do you bake for double quantity?

    • Jane's Patisserie on May 3, 2020 at 4:02 pm

      It depends entirely on the size of your tin – it’s best to split into two 9″tins in my opinion.

  94. Deborah on December 1, 2018 at 4:34 pm

    Can you freeze them?

    • Jane's Patisserie on December 1, 2018 at 8:40 pm


    • Deb on December 21, 2018 at 7:01 pm

      They didn’t make the freezer! The response from amazing, making them again tonight, Thanks x

  95. Emily on September 1, 2018 at 2:45 pm

    Hi, which of two spreads is the best? Crunchy or smooth? Have you tried using both and could you tell me the diff it makes to the brownies. thanks

    • Jane's Patisserie on September 1, 2018 at 5:16 pm

      Honestly it makes no difference to the brownies, whichever you want will work!

    • Emily on September 2, 2018 at 7:47 pm

      Oh thanks I’ll make these tomorrow. I’ve made so many of your things and could I be super cheeky and ask for some galaxy recipes 😍

    • Jane's Patisserie on September 3, 2018 at 10:08 am

      I can definitely do that – I loooove galaxy!!

  96. Farhana on October 7, 2017 at 3:40 pm

    I love. Skint and am passionate about it. Love trying new recipes to perfect my own and yours are great. Thanks

  97. Farhana on October 7, 2017 at 3:38 pm

    I love baking myself and always like trying new recipes out to perfect my own skills. Your recipes are great. I love them. Thank you x

  98. Sam on August 22, 2017 at 3:03 pm

    Hi Jane do you think the recipe would work if I used peanut butter and mini dresses PB cups inside? Thanks!

  99. Jhuls on August 3, 2015 at 5:27 am

    I wish I have these heavenly bars in front of me!! These sound so amazing, Jane!

  100. Lynz Real Cooking on July 28, 2015 at 6:16 am

    Yummm! These look delicious!!

  101. fatdadinleeds on July 19, 2015 at 7:23 pm

    These look delicious! I’ll be giving these a go next weekend!

  102. Jane's Patisserie on July 19, 2015 at 1:01 pm

    Thank you! And please do!! 🙂

  103. jabrush1213 on July 18, 2015 at 11:50 pm

    Sounds yummy, I have had brownies with cookie mix in them they taste delicious every time I eat one, no matter who makes them.

    • Jane's Patisserie on July 19, 2015 at 1:00 pm

      Its the perfect combination isn’t it!! 🙂

  104. Sweet and Savoury Pursuits on July 18, 2015 at 11:30 pm

    Wow, these brownies look so good!

  105. ilashesandsuch on July 18, 2015 at 6:29 pm

    OMG Yum!!!

  106. Natascha's Palace on July 18, 2015 at 5:20 pm

    I am sure you have been nominated loads of times but I am nominating you anyway for the Dragon’s Loyalty Award. Xxxxxx

  107. Natascha's Palace on July 18, 2015 at 4:23 pm

    I am sure you have been nominated loads of times but I have nominated you anyway for the Dragon’s Loyalty Award. It is in my last post xxxxx

  108. Insanely Roy - Piece of Cerebrum on July 18, 2015 at 10:19 am

    Looks tempting.
    i am new to baking
    adding this to my list 🙂


    • Jane's Patisserie on July 18, 2015 at 10:21 am

      Thank you! And I definitely recommend them! 🙂

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